Makes 20 Cookies
Ingredients
100g Colman's Mustard Chocolate
50g salted butter, softened
100g soft brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon Colman's English Mustard Powder
150g plain flour
2 teaspoons baking powder
1 medium free-range egg, beaten
1 tablespoon Grand Marnier liquer
Zest 1 medium orange
Instructions
- Melt the chocolate in a bowl over a pan of boiling water and then set aside. Into a food mixer, put the softened butter, sugar, cinnamon and mustard powder. Sieve in the flour and baking powder and add the egg. Mix together and after 30 seconds, slowly add the melted chocolate.
- Add the Grand Marnier liqueur and orange zest and mix again at the slowest speed until you have a dough like consistency.
- Place a large piece of greaseproof paper onto the worktop and gently roll out the dough to about 3cm thick. Using a biscuit cutter begin to cut out the biscuits, re-rolling until all the dough has been used.
- Leaving the biscuits on the greaseproof paper, transfer them to the fridge to chill for about 2 hours.
- Once chilled, place in a pre-heated oven at 190C/375F/Gas 5 for 8 minutes. Leave to cool before serving.
This recipe and many others are available in the Colman's Mustard Cookbook by Paul Hartley.
Click the image to buy it now for just £3.99 (RRP £7.99)
